A routine inspection was completed:
- Coolers 4C or colder; freezers -18C or colder; hot holding units above 60C; and thermometers present.
- High temperature dishwasher had a rinse cycle temp of 74.3C at the plate's surface, as per max/min thermometer.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Bleach sanitizer in spray bottle and in cloth bucket had [Cl2] of 200ppm.
- Foods stored in food grade containers; covered; foods stored in groups with raw proteins separate or below RTE foods; and most foods stored 6" off the floor on shelves or platforms.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is satisfactory. Improvement observed on walls by the deep fryer and the 3-comp sink area; the floor in the sushi making area; and the cupboard or storage shelves in the sushi making area.
- No signs of pests.
- Exhaust canopy and filters are clean and was professionally done this month. Next professional service to be completed in February 2024, as per service sticker.
- Valid, FoodSafe certified staff present.
- All surfaces are durable, sealed, and cleanable. All single-use materials (cardboard, saran wrap and aluminum foil) are discarded every night.
IMPROVEMENTS NEEDED
1) All items MUST be stored OFF the floor on platforms, racks, shelves, or pallets that are 6" off the floor. There must be enough space between the floor and lowest shelf, so a broom and/or mop can fit under the shelf to clean the floor on a daily basis.
2) Minimal amounts of grease and food debris found on the floor along the base of walls beneath the 3-comp sink and cooking station. Scrub and clean these areas more frequently and thoroughly.
3) Some accumulation of grease found between cooking equipment (deep fryers and flat grill). Scrape and clean these more frequently to the grease. |